Cowboy Steak 'n Veggie Soup

Ingredients

• 1 lb. boneless sirloin steak (1" thick)
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp papper
• 2 garlic cloves, crushed
• 1 tbsp oil
• 1 (14 1/2 oz) cans beef broth
• 1 (16 oz.) Old El Paso Thick 'n Chunky Salsa or Picante
• 1 (1 lb) bag Green Giant American Mixtures of Frozen Green Beans, Potatoes, Onions and Red Peppers
• 1 (15.5 oz.) can Green Giant Great Northern Beans, drained, rinsed
• 1 c. torn, fresh spinach

Directions

Cut beef into 1/4 inch thick strips; cut each strip into 1 inch pieces. In medium bowl, combine beef, basil, salt, pepper, garlic and oil; toss to coat.

Heat Dutch oven over med-hi heat till hot. Add beef mixture; cook and stir 4-5 min. or till browned.

Stir in broth, salsa and vegetables. Bring to boil over med-hi heat. Reduce heat to low; simmer 10 min.

Stir in beans. Cook 4-5 min or till thoroughly heated. Stir in spinach. Garnish each serving of soup with fresh basil if desired.

Submitted 6/13/05.
Source: Pillsbury 1996 Bake-Off
Submitted By: Ruth Burbage
burbage@pell.net
Cowboy Steak 'n Veggie Soup